Boiled fish fillets

Overview

We will be keen on many foods in this life, but which dish can be loved as long as boiled fish? Maybe you are obsessed with a certain food for a certain period of time, and you may love a certain food for life. However, there are not many delicacies like boiled fish that have been loved by thousands of people throughout your life and have been loved for a long time. Since your mother passed away, I have missed the boiled fish fillets she made. I have thought about doing it myself several times, but think about how complicated the process is. I was put off. The key is that I don’t know how to cut fish fillets. Today I called my mother and asked my mother how to cut it better

Tags

• hot dishes
• bean sprouts
• chaotian pepper
• chicken essence
• chili powder
• cooking wine
• douban chili sauce
• garlic
• lettuce
• onions
• starch
• zanthoxylum bungeanum
• ginger
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 Wash the fish meat with the fish bones removed. I asked the aunt at the vegetable market to help me shave off the fish bones to save me the hassle when I come back

   

2. 2 Clean the fish fillets and cut them into thin slices, then marinate them with pepper, egg white, cooking wine, 5 slices of ginger, 3 sections of green onions, starch and salt for 20 minutes

   

3. 3 Pour an appropriate amount of oil into the wok and heat it up, then add sliced ginger, garlic, half of the Sichuan peppercorns and half of the dried chili and saute until fragrant

   

4. 4 When the aroma comes out, add the bean paste and stir-fry

   

5. 5 Then pour about 500 ml of water (about 1 bowl) into the pot

   

6. 6 Add the fish bones and fish heads and cook together until boiling. After boiling, blanch the fish fillets for 2 minutes, add the remaining green onions and turn off the heat

   

7. 7 Put bean sprouts, lettuce and celery in another large container (I used mung bean sprouts, just put them in directly. If they are soybean sprouts, please blanch them in boiling water beforehand. In addition, I don’t have a big-looking bowl at home, so I use a casserole to put them in)

   

8. 8 Pour all the blanched fish fillets into a large container with vegetables, and then sprinkle chili powder on the surface

   

9. 9 Clean the wok and pour more oil to heat it up. Add the remaining half of the peppercorns and dried chili peppers and saute until fragrant. But be careful not to burn the dried chili peppers. Just use low heat

   

10. 10 Pour the spicy oil onto the fish fillets, then add the coriander

    

11. 11 Immediately the fragrance filled the whole room... My mouth was drooling